Chocolate, Caramel, Bourbon & Hazelnut

The Recipes / Dessert

JM Finn, Chef: Zack Mila

Feuilletine base
70g white chocolate (callets)
120g Feuilletine

Chocolate caramel ganache
200g butter (unsalted)
200g Muscovado sugar
200ml double cream
200g 70% dark chocolate (callets)
Pinch Maldon sea salt

Chantilly cream
100ml double cream
½ vanilla pod (seeds scraped)
1tbs icing sugar

Burnt white chocolate biscuit
100g white chocolate (callets)

Bourbon ice cream
225ml double cream
225ml whole milk
1 vanilla pod (seeds scraped)
½ tsp cocoa powder
6 egg yolks
40g caster sugar
50g bourbon

Caramel sauce
25g dark brown sugar
25ml double cream
25ml golden syrup
25g butter (unsalted)

Garnishes
Chocolate covered popping candy
Hazelnuts (roasted & caramel dipped)

www.jmfinn.com

www.chandcogroup.com

Serves 4-6

Zack Mila works for CH&Co, and is the in-house chef at JM Finn. Consistent with a top quality service and personal relationships, which are the hallmarks of JM Finn’s investment proposition, offering dining facilities that match are an important aspect of doing business with JM Finn.

For the ice cream place the cream, milk, vanilla seeds and pod in a pan and bring to the boil. Whilst waiting for the cream to boil, whisk the egg yolks, sugar and cocoa powder in a bowl; heat the bourbon in a small pan and light to burn off the alcohol, then add to the egg mix. Whisk in the cream mixture, then add back to the pan and stir continuously on a low heat until the custard thickens and can coat the back of a wooden spoon (do not let the mix boil otherwise it will split). Pass through a fine sieve, cover and allow to cool down completely before pouring the mix into an ice cream machine for churning.

For the base melt the white chocolate over a Bain Marie, then mix in the Feuilletine. Line a 6 by 6 inch tin with cling film then press the Feuilletine mix down till you have an even layer. Place in the fridge until set hard.

To make the ganache place all the ingredients except the dark chocolate in a pan, bring to the boil and simmer for 2 minutes. Remove the pan from the heat and whisk in the dark chocolate until hit has completely melted. Pour over the Feuilletine base, gently tap to level off and back to the fridge for a minimum of 2 hours.

For the burnt chocolate simply line a baking tray with non-stick paper and place small piles of white chocolate no bigger than a fifty pence piece. Bake at 170˚C until golden brown. Leave to completely cool (they will harden), then crumble into small pieces.

Place all ingredients for the caramel sauce in a pan, bring to the boil and simmer for 3–4 minutes, allow to cool.

To make the Chantilly add all the ingredients to a bowl and whisk until ribbon stage.

To assemble, demould the tart and cut with a hot knife (a jug of hot water on the side to dip the knife in works well), garnish the top with popping candy, caramel, cream, burnt chocolate & hazelnuts. Garnish the plate with more cream and caramel, add the tart, and make a small pile of burnt white chocolate to sit the ice cream on.